I made this dish for some of my husband’s family recently and they couldn’t stop raving about it! This recipe includes all of the deliciousness of homemade, from-scratch Chicken Pot Pie, but without the fuss of a crust. There is no Cream of Anything soup in there either. Definitely a family favorite!
First you want to cook some chicken. I have tried both stove top and slow cooker methods in the recipe with success. Cooking the chicken in advance or shredding the meat from a rotisserie chicken can help cut down on prep time.
The crumble topping involves simple ingredients and is crispy and delicious! It is easier than messing around with a pie crust.
Chopping up the onion, celery, and carrots in advance is another way to prep this meal ahead of time.
I’m not a fan of peas, so I just throw in some extra carrots and celery.
Even the creamy sauce is made from scratch with simple ingredients!
So here’s the breakdown: Cook chicken. Prep and chop veggies. Mix up the crumble topping and bake it. While it is baking, start the filling by cooking the veggies, then the creamy base. Mix together the shredded chicken, veggies, and sauce. Pour into a pan, sprinkle on topping, and bake. Enjoy!
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup Parmesan cheese
1 cup heavy cream
Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash it).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper or a silicone baking mat. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
Meanwhile, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery. Add salt and pepper to taste, if desired. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred or chop the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat, melt the 4 Tbsp butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the filling mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9x13 pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
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